Crab And Artichoke Sandwiches Food

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HOT ARTICHOKE AND CRAB DIP



Hot Artichoke and Crab Dip image

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Provided by bernett5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
  • Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 4.5 g, Cholesterol 26.8 mg, Fat 13.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 272.8 mg, Sugar 0.5 g

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

ARTICHOKE-CRAB SPREAD



Artichoke-Crab Spread image

Artichoke, crabmeat and cheese blend into a savory spread served with bread slices.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 48

Number Of Ingredients 7

1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (8 ounces) cream cheese, cubed
4 medium green onions, sliced (1/4 cup)
1 cup shredded imitation crabmeat (4 ounces)
1/2 cup grated Parmesan cheese
4 teaspoons lemon juice
French baguette or cocktail rye bread slices, for serving, if desired

Steps:

  • Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray.
  • Place all ingredients except bread in cooker.
  • Cover and cook on low heat setting 1 to 1 1/4 hours (or high heat setting 30 to 45 minutes) or until cream cheese is melted. Stir until cheese is smooth.
  • Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
  • Serve with bread slices. Spread will hold up to 3 hours.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 80 mg

CRAB ARTICHOKE TOASTS



Crab Artichoke Toasts image

Easy, delicious crab appetizers recipe! Creamy crab and artichoke topping on toasted baguette slices. Serve warm or cold for an instant party favorite.

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 25m

Number Of Ingredients 13

1 (10-ounce) whole-wheat baguette (cut into 24 (1/4-inch-thick) slices)
1/2 cup plain nonfat Greek yogurt
3 tablespoons finely chopped fresh flat-leaf parsley (divided)
1 teaspoon fresh lemon zest ((1 small lemon will be plenty for both the zest and juice))
1 tablespoon fresh lemon juice ((1 small lemon will be plenty for both the zest and juice))
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 ounces gruyere cheese (shredded, about 1/2 cup (fontina or gouda would be great too!))
1 ounce Parmesan cheese (finely grated, about 1/4 cup)
1 (14-ounce) can artichoke hearts (drained, patted dry, and roughly chopped)
1 (4-ounce) can lump crab meat (drained)

Steps:

  • Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
  • Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
  • In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
  • Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 toast, Calories 68 kcal, Carbohydrate 9 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Fiber 1 g

OPEN-FACE CRAB AND ARTICHOKE MELT



Open-Face Crab and Artichoke Melt image

I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups freshly grated parmesan cheese
1 1/2 cups mayonnaise
1 medium onion, chopped
12 ounces fresh crabmeat, drained, picked over
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup fresh parsley, chopped
8 slices sourdough bread
8 plum tomatoes, sliced
8 ounces monterey jack cheese, thinly sliced
2 tablespoons fresh parsley, chopped

Steps:

  • Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
  • Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
  • Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.

CRAB AND ARTICHOKE SANDWICHES



Crab and Artichoke Sandwiches image

Make and share this Crab and Artichoke Sandwiches recipe from Food.com.

Provided by bayousong

Categories     Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 6

6 English muffins, split
1 (14 ounce) can artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese, freshly grated
1 lb fresh crabmeat
8 ounces sharp cheddar cheese, grated

Steps:

  • Pick through crab for shell.
  • Split muffins, place on a cookie sheet and toast lightly.
  • Drain and chop artichoke hearts.
  • Blend artichoke hearts with mayonnaise and Parmesan.
  • Spread on muffin halves and place cooked crab meat on top.
  • Sprinkle each with cheddar cheese.
  • Broil until cheese melts and serve.

Nutrition Facts : Calories 604.4, Fat 32.2, SaturatedFat 13.3, Cholesterol 109.1, Sodium 1452.2, Carbohydrate 43.6, Fiber 5.6, Sugar 5.5, Protein 36.7

CRABMEAT AND ARTICHOKE HEARTS SANDWICH



Crabmeat and Artichoke Hearts Sandwich image

Make and share this Crabmeat and Artichoke Hearts Sandwich recipe from Food.com.

Provided by Poutine

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 (340 g) package imitation crabmeat, chopped
1 (14 ounce) can artichoke hearts, drained and chopped
3/4 cup mayonnaise
1 cup grated fresh parmesan cheese
1/2 cup green onion, chopped
salt and black pepper
6 English muffins, split and lightly toasted

Steps:

  • Preheat oven at 400.
  • In a bowl combine first 5 ingredients.
  • Season with salt and black pepper.
  • Mound on top of muffins.
  • Arrange on baking sheet.
  • Bake for 10 minutes or until puffy and golden.

Nutrition Facts : Calories 409.3, Fat 16.4, SaturatedFat 4.9, Cholesterol 33.6, Sodium 1402.8, Carbohydrate 46.7, Fiber 5.8, Sugar 4.9, Protein 21

CRAB STUFFED ARTICHOKES



Crab Stuffed Artichokes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

Steps:

  • Lightly oil baking sheet with olive oil and place in the oven to preheat.
  • Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
  • In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
  • Preheat oven to 400 degrees F.
  • In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
  • Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
  • Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
  • Serve immediately.

CRAB MELT SANDWICHES



Crab Melt Sandwiches image

Categories     Sandwich     Broil     Quick & Easy     Parmesan     Crab     Gourmet

Yield Makes 4

Number Of Ingredients 9

2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons Creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah
unsalted butter, softened, if desired
4 tablespoons freshly grated Parmesan
Accompaniment: lime wedges
Garnish: chopped fresh chives

Steps:

  • Preheat broiler.
  • If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
  • In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
  • Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
  • Serve sandwiches with lime wedges and garnish with chives.

CRAB AND ARTICHOKE TARTS



Crab and Artichoke Tarts image

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Provided by Zannie

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 10

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
  • Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
  • Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g

ARTICHOKE DIP BREAKFAST SANDWICHES



Artichoke Dip Breakfast Sandwiches image

Ham, rich and creamy artichoke dip, and sweet Hawaiian rolls come together to make epic breakfast sandwiches. Bake them together in a casserole dish to feed a crowd easily.

Provided by Food.com

Categories     Breakfast

Time 55m

Yield 15 sandwiches

Number Of Ingredients 13

12 large eggs
1 cup milk
6 ounces cream cheese, softened to room temperature
1/3 cup sour cream
1 cup finely grated parmesan cheese
10 ounces frozen spinach, thawed
1 (14 ounce) can artichoke hearts, drained and well chopped
15 hawaiian sweet dinner rolls
1 3/4 cups shredded mozzarella cheese
15 thin slices ham, folded into the size of the dinner rolls
3 tablespoons melted butter
kosher salt
ground black pepper

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment.
  • In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside.
  • In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper.
  • Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter.
  • Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.

ARTICHOKE AND CRABMEAT TRIANGLES



Artichoke and Crabmeat Triangles image

This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture.

Provided by Barbara Gilhuly

Categories     Appetizers and Snacks     Seafood     Crab

Time 30m

Yield 4

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
⅓ cup chopped onion
¾ cup grated Parmesan cheese
1 (12 ounce) package English muffins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
  • Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
  • Bake for 12 minutes, or until golden brown. Serve hot.

Nutrition Facts : Calories 840.7 calories, Carbohydrate 52.9 g, Cholesterol 138.3 mg, Fat 51.9 g, Fiber 3.7 g, Protein 41.3 g, SaturatedFat 10.3 g, Sodium 1862 mg, Sugar 1.3 g

OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP



Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP image

Make and share this Oh So Good HOT AND CREAMY Low Fat CRAB AND ARTICHOKE Diet DIP recipe from Food.com.

Provided by jan007

Categories     Lunch/Snacks

Time 1h30m

Yield 4 cups

Number Of Ingredients 12

1 large sourdough bread rounds
2 (8 ounce) packages fat-free cream cheese
2 tablespoons skim milk
1 tablespoon lemon juice
1 tablespoon white wine
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1 dash Tabasco sauce
2 cups crabmeat
1 cup coarsely chopped artichoke heart
3 green onions, chopped (tops and bottoms)

Steps:

  • Preheat oven to 350' degrees F.
  • Coat baking tray with cooking spray.
  • Cut top from bread, set top aside.
  • Carefully cut out inside loaf in one piece leaving a 1" shell.
  • Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
  • Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
  • Stir in crab, artichokes and onion.
  • Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
  • Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
  • Serve with toasted bread cubes and choice of crackers.

TOASTED ARTICHOKE SANDWICHES



Toasted Artichoke Sandwiches image

Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! -Teri Lange, Schaumburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 medium sweet red pepper, julienned
1 medium onion, halved and thinly sliced
1 tablespoon canola oil
3/4 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup sun-dried tomatoes (not packed in oil)
8 slices Italian bread (1/2 inch thick)
8 spinach leaves
1/4 cup butter, softened

Steps:

  • In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

Nutrition Facts : Calories 523 calories, Fat 35g fat (13g saturated fat), Cholesterol 48mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

ARTICHOKE AND CRAB SPREAD



Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

  • Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  • Pour dip into a non-metallic bowl, and chill for 1 hour.
  • Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

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To turn a chicken enchilada into a sandwich, combine cream cheese, shredded chicken, taco seasoning, chilis, and green onion together. Spread the cream cheese mixture on burrito-size flour tortillas, roll, slice and serve for lunch. These pinwheels also make awesome easy appetizers!
From coastalwandering.com


CRAB AND CUCUMBER SANDWICHES | DONNA HAY
Place the crab, lemon rind, mayonnaise, salt and pepper in a bowl and mix to combine. Spread the crab mixture over the bread and layer with the cucumber slices. Cut the crusts from the bread and discard. Cut each slice of bread into 3 fingers and top with the salmon roe and chives to serve. Makes 12 ...
From donnahay.com.au


10 BEST ARTICHOKE HEART SANDWICH RECIPES - YUMMLY
Chicken, Artichoke Heart, and Parmesan Sandwiches AllRecipes eggs, hoagie rolls, onion, grated Parmesan cheese, mozzarella cheese and 9 more Scallop and Artichoke Heart Casserole Diabetes Self-Management
From yummly.com


HOT ARTICHOKE CRAB DIP – FOOD NETWORK KITCHEN
Andrew Zimmern’s rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and …
From foodnetwork.com


OPEN-FACE CRAB AND ARTICHOKE MELT | RECIPES WIKI | FANDOM
2 cups freshly grated Parmesan cheese 1½ cups mayonnaise 1 medium onion, chopped 12 ounces fresh crabmeat, drained, picked over 1 (14 ounce) can artichoke hearts, drained and chopped ½ cup fresh parsley, chopped 8 slices sourdough bread 8 plum tomatoes, sliced 8 ounces Monterey jack cheese, thinly sliced 2 tablespoons fresh parsley, chopped Mix first 5 …
From recipes.fandom.com


HOT CRAB ARTICHOKE DIP (W/ CREAM CHEESE) - ALEKA'S GET-TOGETHER
Add all ingredients EXCEPT for the crab in a large bowl or mixer and blend everything together. Drain your crab meat and add it to the bowl. Fold (mix gently) the crab using a rubber spatula being careful not to break up the crab. Spread your dip in an even layer on the bottom of a small casserole dish.
From alekasgettogether.com


DINNER AT THE OSBORNES: STANFORD'S KNIFE AND FORK CRAB SANDWICH
Open face Crab and Artichoke Sandwich 1 6 oz can of crab meat, well drained. 6.5 oz jar marinated artichoke hearts, rinsed well 3/4 cup mayonnaise 3/4 cup grated Parmesan cheese 1T. fresh chives, well chopped Sourdough Sandwich Bread about 1/2 grated mozzarella cheese I put the artichoke hearts in a colander and rinsed the marinade off with ...
From dinnerattheosbornes.blogspot.com


CRAB AND ARTICHOKE CROISSANTS RECIPE - FOOD NEWS
Step 1, In a medium bowl, combine mayonnaise, dill, garlic, parsley, cayenne pepper, crab meat, cheese, sliced olives, and artichoke hearts. Step 2, Cover and refrigerate until ready to use. Step 3, Split croissants horizontally. Step 4, Spread each croissant half with crab mixture. Step 5, Place croissants on baking sheet and broil 5 inches from heat for 3-4 minutes or until heated …
From foodnewsnews.cc


BAKED CRAB AND ARTICHOKE RANGOON - MOM ON TIMEOUT
Instructions. Preheat oven to 400°F. Spray 24 mini muffin cups with cooking spray. Press one won ton wrapper into each cup and spray the edges of the won ton wrappers with cooking spray. Combine cream cheese, crab meat, artichoke hearts, pimientos, green onion, garlic and Worcestershire sauce together in a medium bowl.
From momontimeout.com


CRAB AND ARTICHOKE DIP WITH 4 CHEESES - STRIPED SPATULA
Serving Warm Crab and Artichoke Dip. It’s important to let this dip rest a few minutes before serving. When it first comes out of the oven, the dip is very creamy. Letting it sit for about 5 minutes for the texture and flavors to settle is …
From stripedspatula.com


CRAB ARTICHOKE DIP - DINNER, THEN DESSERT
Top with extra chopped chives or green onions to make this look decorative when serving. Make cold crab dip by mixing everything together with an electric mixer and refrigerating until ready to serve. If you don’t have mayonnaise, sub with 2 cups of sour cream. Add some lemon juice and fresh parsley to compliment the crab in this artichoke dip.
From dinnerthendessert.com


CRABMEAT AND ARTICHOKE HEARTS SANDWICH - CHAMPSDIET.COM
Crabmeat and Artichoke Hearts Sandwich - champsdiet.com ... Categories ...
From champsdiet.com


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